Mini Beef Wellingtons 🥩✨

Ingredients:

68 ounces beef tenderloin fillet, trimmed

3 tablespoons butter

2 shallots, finely minced

8 ounces crimini or button mushrooms

1 teaspoon fresh thyme, plus extra for garnish

1/2 tablespoon fresh parsley, minced

1/4 cup Cabernet Sauvignon or Sherry wine

1 sheet puff pastry or phyllo, thawed if frozen

2 slices prosciutto

1 tablespoon Dijon mustard

2 tablespoons crumbled Gorgonzola cheese

2 tablespoons heavy cream

1 egg, beaten for egg wash

1 tablespoon water for egg wash

Salt and freshly ground black pepper to taste

Instructions:

Preparation: Preheat your oven to 375°F (190°C). Prepare a baking sheet lined with parchment paper.

Cooking: Sauté shallots in melted butter until softened. Add finely pulsed mushrooms and thyme, cooking until all liquid evaporates. Deglaze with wine and simmer until dry. Cool the mixture. Sear beef on all sides until browned, then slice into 12 pieces. On each pastry square, layer prosciutto, mushroom duxelles, and beef. Brush with Dijon mustard, fold, and seal the edges.

Final touches: Brush each Wellington with egg wash and make a small slit for ventilation. Chill for 10 minutes before baking. Bake for 12-15 minutes until golden brown.

Serving: Serve warm, topped with Gorgonzola cream sauce and garnished with thyme. Perfect for holiday gatherings or special occasions!

Do you have a favorite twist on this classic dish? Prep Time: 30 mins | Total Time: 1 hour | Servings: 12